Reviewed: Feb. 3, 2007

Oh, Wow! Just like Mom used to make. Thank you for a terrific cookie experience!

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Mark Easter

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Reviewed: Jan. 29, 2007

This is a nice cookie...not too sweet.

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 29, 2007

Update: I still had 2 sticks of shortening that needed to be used up, so I prepped the rest of the ingredients and then opened the shortening, only to find that 1 was bad (at least it looked bad & I didn't want to chance it). So, I used 1 stick of shortening, 1 butter & 1 margarine. I wound up with cookies flatter than pancakes. They still tasted good & weren't too crisp, but I will be using shortening from now on. Original review: I used this recipe because I had some shortening I needed to use up, I prefer to use butter or butter flavored shortening when baking, but these turned out excellent!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 22, 2007

Easy recipe!! I made these during the Holiday season and everybody loved them! If you like your snickerdoodles a little bit softer, just leave them out and the air will soften them. Enjoy!

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CALILY

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 21, 2007

This was my first time making Snickerdoodles and they turned out fabulous! This recipe makes a large batch of cookies. I shared them with family members and with the people at work, and even a few of my customers! Everyone loved them! I'll be making these again!

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

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Reviewed: Jan. 17, 2007

these were just perfect! i used half butter/half shortening and they were perfectly crunchy on the outside and soft in the middle. could have done with a few minutes in the fridge to keep them from spreading quite so much. my son couldn't get enough of them!

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ThatPatti

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Reviewed: Jan. 14, 2007

Very good cookie. This has now been added to my cookie list.

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TTTRWOOD

Cooking Level: Expert

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Reviewed: Jan. 11, 2007

Austin and Marty's favorite

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lovetocook

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 11, 2007

What a great recipe! I used butter instead of the shortening and they came out perfect! We couldn't stop eating them. Thank you for sharing this one!

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TANDBHEIM

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Reviewed: Jan. 9, 2007

This is a perfect snickerdoodles recipe. They aren't too hard or too soft. I have made them twice now, and both times I ended up having to add 2 tablespoons of water to the mixture because it was too crumbly to roll into a ball. But other than that, they are perfect.

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jamras

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2007

My kids LOVED these cookies. They were super easy to make, and were pretty. They lighter taste was a good contrast to some of the richer cookies I make for Christmas. This was the cookie that my kids kept going back to. I too used butter-flavored Crisco. They weren't as thick as I would have liked, but they weren't too flat either. Thanks to another reviewer who recommended putting a piece of bread in the container --- this prolonged the longevity of this and a few other cookie batches as well.

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princessmama

Cooking Level: Expert

Home Town: Diamond Bar, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 3, 2007

These cookies are fantastic! They are soft, sweet, and came out perfect. You just have to be careful not to over bake.

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MO girl

Cooking Level: Beginning

Home Town: Independence, Missouri, USA

Living In: Alta Vista, Kansas, USA

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Reviewed: Dec. 31, 2006

Very cinnamon-y and tasty. The dough is the easiest I've ever worked with. Mine turned out drier and harder than I would have liked but perhaps I overbaked them.

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Phillip

Cooking Level: Intermediate

Home Town: Russellville, Alabama, USA

Living In: Florence, Alabama, USA

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Reviewed: Dec. 28, 2006

Best Snickerdoodles I have ever eaten. They were gone in a hurry!

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Lori K

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Reviewed: Dec. 26, 2006

Light, crisp and chewy with excellent flavor. A keeper!

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DragonDog

Cooking Level: Intermediate

Home Town: Easton, Massachusetts, USA

Living In: Rye, New Hampshire, USA

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Reviewed: Dec. 25, 2006

The cookies were really good!!! I was only able to make a half of a batch, due to the fact that I only had one egg, and they came out so good!!! I only have one cookie left on my kitchen counter and I am hoping to make some more soon! Thanks!

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 24, 2006

These are great! Nice and chewy and not flat...mine are usually flat! I subbed the marg/butter with butter flavored CRISCO. Thanks for the wonderful recipe.

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Reviewer:

DANAZDESIGNZ

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Reviewed: Dec. 23, 2006

The only thing I changed was to use 1/2 cup butter in place of half of the shortening--it was delicious!

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Terri

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Reviewed: Dec. 23, 2006

The recipe was prettty dry even with the 2 eggs. I added alittle milk and some vanilla and the cookies came out so hard that you can use them as hocky puck.

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SPUDMUFFIN1

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Durango, Colorado, USA

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Reviewed: Dec. 23, 2006

I too used real butter, but no one mentioned how sticky these are. I had to put my batter in the fridge for 5 minutes and then immediately "put" on the baking sheet - when I attempted to roll the first one, my fingers had more dough on them than the cookie did! So I just sprinkled the sugar mixture on top. Tasted great, but looked like little scones. I'll try again soon!

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